Banana date cake with walnut & honey glaze

Banana date cake with walnut & honey glaze

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(30 ratings)

Prep: 25 mins Cook: 40 mins - 50 mins

More effort

Cuts into 8 slices

Sticky and sweet, this bundt-shaped banana bread with buttery glaze and cinnamon is a show-stopping bake

Nutrition and extra info

  • Freeze unglazed

Nutrition: per slice

  • kcal517
  • fat31g
  • saturates14g
  • carbs53g
  • sugars35g
  • fibre3g
  • protein7g
  • salt0.7g


  • 175g softened butter, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g self-raising flour
  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 100g light muscovado sugar
  • 2 large eggs, beaten
  • 3 tbsp clear honey
  • 2 overripe bananas (about 350g with skins on)



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 100g stoned date



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 50g chopped walnut



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

For the glaze

  • 2 tbsp clear honey
  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g walnut half


  1. Heat oven to 160C/140C fan/gas 3. Butter and line the base of an 18cm Bundt mould or round cake tin with baking parchment. Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a wooden spoon or hand-held electric mixer until light and fluffy.

  2. Mash the bananas and chop the dates. Stir into the cake mix with the walnuts. Spoon into the prepared tin and smooth the top. Bake for 40-50 mins until firm to the touch and a skewer inserted into the centre comes out clean (a round tin may take 10-20 mins more). Cool in the tin for 15 mins, then turn out and cool on a wire rack.

  3. To make the glaze, put the honey and butter in a small pan and bring to the boil, stirring until the butter has melted. Boil briefly, about 1 min, until slightly thickened. Remove from the heat and stir in the walnuts. Leave to cool until thickened and opaque. Spoon over the top of the cake and leave to set.

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Comments, questions and tips

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Mel's picture
20th Apr, 2020
Really easy recipe with simple ingredients too forever to cook....the recipe says 40 to 50 minutes but I left mine for 1 hour then kept it in the oven whilst it cooled. The result is worth the wait though, a delicious albeit stodgy cake that goes well with a dollop of fromage frais to balance the sweetness. I recommend it.
tetttigger's picture
23rd Aug, 2018
Not sure if it's me, my new oven or the recipe, but I had the same just wouldn't bake.
3rd May, 2017
This tastes delicious but was an absolute nightmare to bake. It just would not cook! Even after 1hr 20min in the oven. It fell apart in a complete mess. I think I'm quite a competent baker but this cake was terrible. Never again. I'm going to have to make cake pops out of them as I can't bare the waste!
22nd Jan, 2017
Made this recipe, but used it for 3 mini loaves instead, as I don't have a bundt cake tin. I decided not to make the glaze and the result was lovely. It could do with being a little bit more moist, but that's probably because I didn't make a glaze! I would make it again, but I'd add a little bit more honey and cinnamon to the recipe, as those flavours didn't really come through. It makes a lovely treat for having with a mid afternoon cup of tea!
14th Jan, 2017
Made in a round cake tin with pecans instead of walnuts. Took just over an hour to cook but was perfect. If you make in a round tin like me then make a little extra drizzle topping as the amount suggested doesn't go far. Will definitely make again.
surfnirvana's picture
30th Dec, 2016
Great recipe for a bundt cake tin. Used all store cupboard ingredients and was delicious. I served it with vanilla cream as an alternative on a Christmas Day for those who aren't keen on Christmas pudding. It stayed fresh for a number of days too. Will definitely make again.
Munkey's Mom
10th Dec, 2016
What a delicious cake! I used all ingrediendts as per recipe and it turned out wonderful. And looks very beautiful, too. It's definitely going to be often on our table!
24th Apr, 2016
I made this today, the only difference was I used Pecans and I blended the dates a little. I cooked it for over 30 minutes more than the recipe states and the texture was shocking, I dont know if it supposed to look like uncooked cake but that was the look on the inside, the taste was lovely. The outside looked a little burnt and the inside undercooked, I have made cakes for many years and this is the first time a cake has come out so bad! I have no idea why it went so wrong, won the making it again
issie1414's picture
9th Apr, 2016
Made this with my granddaughter in a bundt tin. It had to stay in the oven for a extra 20 mins and was still stodgy! Loved the flavour but not the texture! I put in pecan nuts as I don't like walnuts.
14th Nov, 2015
Oh yum.. Cake is soooo moist and delicious. A melt-in-your-mouth texture. I did forget to check instructions, n made the cake the usual way by beating butter with sugar till fluffy first. :P still churned out a yummy cake. Reduced sugar to abt 70g and found it plenty sweet already. Also threw dates n blended it w d banana to save time on chopping. Doubled recipe and used a regular 10-cup bundt pan. Result was a pretty and tall bundt cake. N ultra delicious! Recipe's a keeper!


Rob Anybody
16th Feb, 2019
What is on page 120?
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